Ultra-Processed Foods Consumption Is Associated With Intakes of Critical Nutrients Related to Non-Communicable Diseases Among Adults in Dakar, Senegal

Résumé

Objectives Nutritional transition in Senegal favors the exposure to ultra-processed foods (UPF) which are linked to the development of non-communicable diseases (NCDs). This study aimed to assess UPF consumption and their contribution to dietary intakes of critical nutrients associated with NCDs. Methods Dietary intakes of 301 urban adults were assessed using a multi-step 24-hour dietary recall. Foods consumed were classified using the NOVA classification, and nutrient composition was determined using nutritional labels or food composition tables. Results UPF contributed to 17.4% of total energy, 43% of free sugars, 26.9% of total fat, 24.4% of sodium and 24% of potassium intakes. Higher UPF consumption was associated with higher intakes of energy, free sugars, fat, potassium and protein. Higher UPF consumption was also positively associated with a non-recommended intake level of total fat (OR = 2.56; p = 0.002) while a negative association was found with non-recommended intake levels of potassium (OR = 0.01; p < 0.001) and protein (OR = 0.43; p = 0.009). Conclusion UPF contribute significantly to the intakes of critical nutrients, are associated with poor diet quality and might be a major determinant of the inc idence and prevalence of non-communicable diseases.

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